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La Madelein's Tomato Soup


4 cup Tomatoes, peeled and chopped
4 cup Tomato Juice
14 Basil leaves, fresh
1 cup Heavy Cream
4 oz Butter
Salt and Pepper, to taste

This is my favourite Tomato and Basil Soup. I make it in the summer and freeze it. I add the cream and butter when re-heating.

Combine tomatoes and juice in stock pot. Simmer 30 minutes. Puree along with basil leaves in processor. Return to stock pot and add heavy cream and butter. Adjust seasonings to personal preference.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.